Fantastic Cookie Bars
Fantastic Cookie Bars
A puff pastry crust is a delicious way to add a sophisticated twist to those kid-favorite, chocolate-coconut cookie bars. Serve them at your next party, because this version will be loved by adults and kids alike!
- Thaw: 40 minutes
- Prep: 15 minutes
- Bake: 30 minutes
- Cool: 30 minutes
- Serves: 48
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipThe kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.
If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.
Bottom Crust
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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1 1/2 cups chopped pecans
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1 cup sweetened flaked coconut
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1 bag (12 ounces) semi-sweet chocolate pieces (about 2 cups)
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1 can (14 ounces) sweetened condensed milk
Directions
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Heat the oven to 400°F.
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Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges with water. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim. Prick the center of the pastry thoroughly with a fork. Repeat with the remaining pastry sheet.
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Bake for 15 minutes, rotating the baking sheets between the top and bottom oven racks halfway through the baking time. Divide the pecans, coconut and chocolate between the pastry crusts. Drizzle half the condensed milk over each.
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Bake for 15 minutes or until the pastries are golden brown, rotating the baking sheets between the top and bottom oven racks halfway through the baking time. Let the pastries cool on the baking sheets on wire racks for 30 minutes. Cut each pastry into 24 bars.
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Easy Substitution: You may substitute white chocolate pieces for some of the semi-sweet chocolate pieces.
Comments
Submitted by:
James B.
Date: 10/21/2010
"A very good take on the normal."
Submitted by:
Rebecca B.
Date: 5/19/2011
"It looks good."